Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice
Colorful crisp-tender vegetables tossed in a spicy peanut sauce, served hot over nutty brown rice for a satisfying vegetarian dinner. This asian-inspired vegetarian (vegetarian) ready in about 65 minutes blends uncooked brown rice, water, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 460 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 2 tbsp sesame oil
- 2 cups broccoli florets
- 1 medium, thinly sliced red bell pepper
- 1 large, julienned carrot
- 1 cup, trimmed snap peas
- 3, chopped green onions
- 1/4 cup crushed peanuts
- 1/3 cup natural peanut butter
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp (adjust to taste) sriracha
- 2, minced garlic cloves
- 1 tsp, grated fresh ginger
- 1/4 cup water (for sauce)
Instructions
- Step 1: Rinse 1 1/2 cups brown rice and combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender. Remove from heat and let stand covered.
- Step 2: In a small bowl, whisk together 1/3 cup natural peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/4 cup water until smooth and creamy.
- Step 3: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
- Step 4: Pour the prepared peanut sauce over the vegetables and toss to coat. Cook for 2 more minutes until sauce thickens slightly.
- Step 5: Fluff the cooked brown rice with a fork and divide among plates. Top with the peanut vegetable stir-fry and garnish with 3 chopped green onions and 1/4 cup crushed peanuts for texture and flavor.
Frequently asked questions
How long does Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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